combine the allspice and black peppercorns in a mortar and pestle and crush into a rough powder, add the sea salt and garlic powder and blend together. rub the chops lightly (it is strong) with the spice mix and set aside. prepare a grill, i prefer charcoal for this, on very hot. grill the chops until medium-rare to medium, being careful not to burn them, and plate. top the chops with the pickled peppers, my favs are mount olive brand hot banana pepper rings or pepperoncinis, and splash on a little of the pepper brine (ergo the dirty part, like in a dirty martini). serve with spanish rice and fried sweet plantains.

if you like your chops more moist, sautee the pepper rings in a couple of tbsps of evoo over low heat first, then pour over chops. the evoo will help moisten the chops.